Tuesday, April 17

Supposedly a Rainbow Victorian Sponge Cake


Inspired by Kaylah from The Dainty Squid
with her Pwetty Rainbow CupCake Picture
yesterday as per my daughter's request
we did some magic in our kitchen right
after we came back home from
her piano class

i took the recipe based on Victoria Sponge Cake
it's kind of sandwich cake with jam and creme in the middle


the recipe is pretty simple
all you need to have are 175gr each for unsalted butter, caster sugar and 
self raising flour, 3 eggs lightly beaten, raspberry jam, double cream
and icing sugar to dust

HOW to DO it, simple
first always keep all your ingredients on room temperature then 
preheat the oven while preparing the whole things
i use 190 C/ 375 F
beat the butter and sugar with wooden spoon or electric mixer until pale
and fluffly, it is important to beat them well
add the eggs little at time and beating after each addition
if the mixture start to curdle beat in 1-2 tbsp of the flour.
sift the flour and fold into the egg mixture using large metal
spoon or spatula, divide the mixture equally between the 2 tins
then bake +/- 20-25 min. allow the cakes to cool
for 5 minutes before start to apply the jam and the cream


HAPPY TRYING ... cheers!

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